Firestone Walker Sticky Monkey Clone
I was just wondering if anyone has had FW's Sticky Monkey by itself enough to take a guess at the grain bill. I had it a while back but don't know enough to reproduce a recipe. Their website is usually helpful but woefully secret on this brew. Here's what I have from some research and guess work:
OG = 1.11
FG = 1.018
IBU = 45
SRM = 28
ABV = 12-12.5
Fermentation - Ale House Strain (in bourbon and brandy barrels)
Style - English Barley Wine
Brewed with Mexican Turbinado (Brown) sugar
Description from the site:
Just a follow up on this clone, I haven't brewed it yet but got some good information from one of their brewers. The only thing I am worried about at this point is attenuation. Firestone uses a British house strain similar to WLP002 which is listed at 63-70% attenuation while this beer gets about 80. Any suggestions on this issue would be helpful.
Recipe Type: All Grain
Yeast Starter: Yes
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.108
Final Gravity: 1.018
Boiling Time (Minutes): 120!!!
Color: 28 SRM?
Primary Fermentation (# of Days & Temp): 14 days at 66
Secondary Fermentation (# of Days & Temp): 14 days at 66
Notes: After 24hrs of fermentation add 1.4 oz American oak cubes (medium or medium plus), half of them soaked in brandy, half in bourbon.
Pale Malt, Maris Otter (3.0 SRM) 71.7 %
Crisp British Crystal Light Malt (45.0 SRM) 8.3 %
Crisp British Crystal Dark Malt (77.0 SRM) 4.1 %
Briess Chocolate Malt (630.0 SRM) 0.7 %
Mexican Turbinado (10.0 SRM) 15.2 %
Mash at 151 for 90 min.
Mash out 168
1.50 oz Magnum [14.00 %] - 90 min
0.50 oz Fuggles [4.50 %] - 0 min
0.50 oz Goldings, East Kent [5.00 %] - 0 min
Make sure to whirlpool the late hops for 20 min or so (Firestone does this with most of their beers).
This would be a fun brew. Might have to do this at some point. I am not sure about your attenuation issues. My only thought would be to make sure you have a strong culture going, brew a few beers before it to work up the culture, maybe pale, IPA, then it. But still 80% is still crazy.
Sounds yum. Subbed, and thanks!
Firestone has a brewery trick to get good attenuation with this yeast where they mash at 145 for 60 min and then run it up to 155 for 15-30 min to finish conversion. I know they do it on other brews but I am unsure about Sticky Monkey. Perhaps I should do a 3 gal batch with different mash schedules to figure it out (or if someone brews this let me know!).
And, of course, a high pitch rate and a strong culture with that!
Did FW say they boil for 120 mins? Which specific parts did they tell you? Curious as I'm also doing a FW barleywine brew.
Also you could try mixing WL002 with some WL007.
Some of my info was a Twitter conversion with one of their brewers but it started on his blog
And last time he brewed Sticky Monkey he mentioned using this candi
How did your recipe come out?
My FG was at 1.022 which was a little high and the beer did taste a little sweet. If I could get the FG down I think it would be a good blend. This beer tends on the sweet side but my brew was a little too much even with the high ABV.
The bourbon and brandy didn't show up as much as I hoped for. Not sure what to do there.
I wish I could compare it to the real think but it's been over a year now since I've had it.
Here's what the recipe ended up looking like. A few improvements and I think this could be a bomb brew!
thanks for making this thread
i'm curious how you decided on the grain bill? the percentage pale malt seems very low for a barleywine. it looks like you were shooting for their SRM, too, so the mexican turbinado # might be pretty important if you crafted your grain bill toward the color. piloncillo (mexican brown sugar) is probably closer to dark brown sugar (50SRM) than light, though i am only going off of what i have bought in latin groceries. i have no idea what firestone sources.
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